Total Cooking Time:
20 minutes + 1 hour for pumpkin cream cheese
Servings: 4
Ingredients2 packages refrigerated cheesen or Butternut squash ravioli (8–9 oz)
Fresh sliced butternut squash, about 1/2 lb, optional
2 tablespoons fresh Italian parsley, finely chopped
1 tablespoon fresh sage, finely chopped
3 tablespoons unsalted butter
1 cup half-and-half
1/4 cup grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup chopped walnuts
****2 tablespoons pumpkin spice cream cheese
(See recipe below)*****
****Pumpkin Spice Cream Cheese****1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1/2 cup canned pumpkin (not pumpkin pie mix)
3 tablespoons packed brown sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon vanilla
In large bowl, beat ingredients with electric mixer on medium speed until well combined. Pour spread into serving dish. Cover; refrigerate at least 1 hour to blend flavors
Directions
1. Cook pasta following package instructions (reserve 1/2 cup pasta water when draining).
2. Trim pumpkin from skin and remove seeds, if needed, then cut pumpkin into 1/2-inch cubes (about 1 cup).
3. Chop parsley and sage; set aside. Meanwhile, prepare sauce while pasta cooks.
4. Place butter and pumpkin in large sauté pan on medium; cook and stir 3–4 minutes or until butter is golden brown.
5. Stir in half-and-half and sage; simmer 4 minutes.
6. Whisk in Parmesan cheese, cream cheese, salt, pepper, and parsley; simmer 1 minute.
7. Stir in ravioli; cook 1 more minute. Stir in reserved pasta water until desired consistency.
8. Sprinkle with walnuts. Serve.
